New Orleans Muffuletta
The muffuletta's syncretism is what the best foods are made of. Though a blend of Italian and Creole flavors, this sandwich emerges as uniquely New Orleans.
New Orleans Muffuletta
The muffuletta's syncretism is what the best foods are made of. Though a blend of Italian and Creole flavors, this sandwich emerges as uniquely New Orleans.
Servings Prep Time
1sandwich 30minutes
Passive Time
1hour
Servings Prep Time
1sandwich 30minutes
Passive Time
1hour
Ingredients
Olive Salad
Sandwich
Instructions
Olive Salad
  1. In a food processor, pulse the giardiniera, green olives, black olives, shallot, and capers until everything is coarsely chopped and evenly combined.
  2. Whisk together olive oil, vinegar, oregano, thyme, celery seed, and red pepper flakes. Pour over the olive mixture and toss to coat. Add the parsley and toss to evenly distribute.
  3. Let rest before use. If you're in a hurry, 30 minutes at room temperature will do. If you can wait longer, cover and refrigerate overnight. It can keep in the fridge up to a week.
Sandwich
  1. Cut the loaf in half horizontally.
  2. Spread the olive mix on each half of the bread. Add salt, pepper, and extra olive oil if desired. Layer on the meats and cheese onto each half.
  3. Wrap each half in plastic and weigh down with a baking sheet. You want the bread to have a chance to absorb the olive salad's flavors. These can sit out for about 30 minutes, or can be refrigerated for up to 24 hours. Refrigeration would also help soften a particularly crusty bread.
  4. Combine the sandwich halves, then slice vertically to share. One sandwich is generally good for four people, but can be split further as desired.
Recipe Notes

This sandwich is divine with a Bloody Mary.